Mushroom, Fennel and Brie Bake

This is so good!  But how could it not be?  Mushrooms, brie and fennel roasted into a cheesy, creamy alchemy schmeared onto a toasted piece of baguette. You can if you like serve this as either an appetizer or even a side dish. It goes well over anything or beside anything.  I put leftovers into pasta and it was out of this world. 

The Ingredients

1 large container of mushrooms, washed and sliced. 1/2 cup dried porcini mushrooms (optional), 2-3 fennel bulbs, sliced, 1/2 red pepper, sliced, 1 onion, chopped, 1 garlic clove, sliced, 2 rosemary sprigs, 2 tsp. Dijon, 2 tbsp. flour, 1/2 cup shredded Parmesan, 1/2 cup Brie cheese, cut into thick pieces, 1 1/2 cups half and half cream, 2 tbsp. brandy or any amber alcohol like whiskey, 4 tbsp. butter.

Dried Porcini Mushrooms

If you are using dried mushrooms for extra flavor, soak for 15 minutes in water and drain. You can then add some of the mushrooms to the pan and save a few for garnish.

Putting it all Together 

In a pan, melt butter over medium heat and add vegetables, including rosemary springs and a few of the porcini mushrooms (I have to say they are a delicious addition but optional). Sauté until all of the vegetables are soft and liquid from mushrooms is almost gone. Sprinkle flour over vegetables and stir.  Add cream, brandy and Parmesan cheese and stir.  Cook until the mixture gets slightly thicker.  Pour into a buttered casserole, insert the brie cheese into the mixture and then top with a few porcini mushrooms and bake for 1/2 and hour or until desired thickness.  You can also cover with aluminum foil before it gets too brown but still needs a little more time in the oven.  Serve on a toasted baguette!